Coconut rice is a tasty and easy variety rice that can be made in a jiffy. I often make coconut rice for lunchboxes or on busy weekends. Simple ingredients, easy too make and tastes so good. When paired with a spicy side dish, it makes a complete meal. Coconut rice is made along with other variety rice on the next day of Thai Pongal Festival and also on Aadi 18.
Coconut Rice
Prep time
Cook time
Total time
Serves: 2
Ingredients
Base ingredients:
- Cooked rice - 1 cup
- Grated Coconut - ¼ cup
To Temper:
- Coconut oil - 2 tsp
- Ghee - 1 tsp
- Mustard seeds - ¼ tsp
- Split urad dal - 1 tsp
- Chana dal - 1 tsp
- Cumin seeds/Jeera - ¼ tsp
- Peanuts - 1 tbsp
- Cashews - 10
- Curry leaves - Few
- Green chilli - 1
- Dry red chilli - 1
- Salt - ⅛ tsp or as required
Instructions
- Cook the rice perfectly(not mushy) and spread 1 cup cooked rice in a plate and let it cool down.
- In a pan, add 2 tsp coconut oil. Once hot, add ¼ tsp Mustard seeds.
- Once mustard seeds are splutted, add 1 tsp each of chana dal & urad dal along with 10 cashews, 1 tbsp peanuts and fry in low flame.
- Once dals start to change color, add ¼ tsp Jeera, split green chilli, broken dry red chilli and washed curry leaves and fry for few seconds until curry leaves sizzling subsides.
- Add 1 tsp ghee and ¼ cup grated coconut to the same pan. Fry in low flame, without changing color. Just fry for a minute until nice aroma wafts around.
- Add the cooked & cooled rice to the same pan along with required salt. Turn off the stove and mix well gently.
Notes
1)Rice should not be cooked mushy. Once cooked, spread in a plate and cool down completely.
2)Peanuts are optional but do not skip cashews.
3)Coconut oil gives nice flavor. It can be replaced with any neutral smelling refined oil. Do not use sesame oil or groundnut oil.
4)Cumin seeds are optional, but is good for digestion.
5)If making for summer lunch box, fry the coconut well until moisture is evaporated. Else it might get spoiled.
2)Peanuts are optional but do not skip cashews.
3)Coconut oil gives nice flavor. It can be replaced with any neutral smelling refined oil. Do not use sesame oil or groundnut oil.
4)Cumin seeds are optional, but is good for digestion.
5)If making for summer lunch box, fry the coconut well until moisture is evaporated. Else it might get spoiled.
Enjoy coconut rice with any spicy side dishes like Sundal, Potato, Thuvayal or just Fryums/Pappads.
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